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Protein Stabilized Food Emulsions
Many food products are emulsions (eg. milk cream, ice creams, cream, butter etc.) and protein constituents often play a major role in the stabilization of these colloidal systems. In the fresh milk, soluble proteins are immunoglobulins. Homogenization of milk increases emulsion stability because it reduces the size of fat globules and because newly formed casein submicelles displace the immunoglobulins and adsorb to fat globules.
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Digestive Enzymes Now let us consider the general principles of digestion that are applicable t6all animals. We will start with the digestive enzymes that breakdown the large
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what is common between aquatic and terrestrial plants
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